| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
|
Chopped onions |
| 3 |
|
Cloves chopped garlic |
| 1 |
|
Carrot; grated |
| 8 |
oz |
Tender cut of beef; diced |
| 1/4 |
ts |
Chili flakes |
| 3 |
c |
Chicken; (or beef) broth |
| 1 |
cn |
(28 oz) plum tomatoes |
| 1 |
cn |
(19 oz) pinto beans |
| 8 |
oz |
Any small pasta |
|
|
Salt & pepper |
INSTRUCTIONS
Heat oil in large pot and cook onions, garlic & carrot aprox. 5 min. Add
beef, chili flakes and cook about 7-8 minutes Add stock & tomatoes (with
their juices), break up tomatoes slightly & bring to boil Lower heat, cover
and simmer 1/2 hour Rinse beans & add to soup. Cook 10 minutes. Remove 1/2
of soup and puree it then return it to pot. Bring to a boil, add pasta &
cook 10 minutes, stirring to make sure it doesn't stick Thin with water if
necessary Season with salt & pepper if necessary.
Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on
Oct 16, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”